Chicken Pie Recipe

Name: Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 Tbsp. oleo; 1 medium onion; 3/4 c. chopped celery; 2 cans cream of celery soup; 3/4 c. milk; 1 1/2 tsp. Worcestershire sauce; 3 c. cooked, cut up chicken (boneless); 1 pkg. frozen mixed vegetables (10 oz.); 1 c. diced, cooked potatoes; 9-inch unbaked pie crust

Servings: persons

2 Tbsp. oleo
1 medium onion
3/4 c. chopped celery
2 cans cream of celery soup
3/4 c. milk
1 1/2 tsp. Worcestershire sauce
3 c. cooked, cut up chicken (boneless)
1 pkg. frozen mixed vegetables (10 oz.)
1 c. diced, cooked potatoes
9-inch unbaked pie crust

1
In a 3-quart pan in butter, cook onion and celery until tender. Stir in soup, milk and Worcestershire sauce until blended.
2
Add chicken, vegetables and potatoes.
3
Heat through, stirring occasionally.
4
Spoon into a 2-quart oval or 12 x 8-inch baking dish.
5
Set aside.
6
Roll pastry dough 1-inch larger than dish.
7
With knife cut pastry into 3/4-inch strips.
8
Crisscross over mixture to form lattice top.
9
Crimp edges and bake at 400u00b0 for 30 to 40 minutes.
10
Let stand 5 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. oleo, 1 medium onion, 3/4 c. chopped celery, 2 cans cream of celery soup, and more.

Yes, Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pie

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